Mustard Free Classic Saltine Crackers
Homemade crackers are one of those kitchen projects that feel far more impressive than the effort involved, and these turn out shatteringly crisp with just a handful of pantry staples. For anyone navigating a mustard sensitivity, store-bought crackers can be a minefield — many brands sneak mustard flour or mustard seed into their seasoning blends, and cross-contact on shared production lines is a real concern. This recipe keeps things beautifully simple: flour, baking powder, salt, sugar, cold fat, and water, with nothing hidden in the ingredient list. The technique of rolling the dough nearly translucent and docking each square all the way through to the parchment is what gives these their signature snap and those satisfying little holes. A brush of melted butter and a pinch of flaky sea salt before baking adds just enough richness and crunch on top without introducing any risky additions. They come out of the oven pale golden at the edges and firm up even further as they cool on the rack, so resist the urge to snack before they're fully set. Pile them with cheese, dip them in soup, or eat them straight from the pan — they're that good.
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- 1 tsp fine salt
- ½ tsp granulated sugar
- 3 tbsp vegetable shortening or unsalted butter, cold and cut into small pieces
- ½ cup cold water
For brushing
- 1 tbsp unsalted butter, melted
For topping
- ½ tsp flaky sea salt or coarse salt
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, fine salt, and sugar until evenly combined.
- 2
Add the cold shortening (or butter pieces) to the flour mixture and work it in with your fingertips until the mixture resembles coarse, slightly sandy crumbs with no large pieces remaining.
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